Chicken Cordon Bleu Burger With Creamy Mustard Sauce

Name: Cordon Bleu Chicken Burger With Creamy Mustard Sauce
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 burgers
Cuisine: Greek
Ingredients: 1 1/4 lb ground chicken, preferably 92 to 93 percent lean; 1/2 cup panko breadcrumbs; 1 large egg; 2 tsp Dijon mustard; 1 tsp garlic powder; 1/2 tsp onion powder; 3/4 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp finely chopped fresh parsley, optional; 1 tbsp neutral oil, such as avocado, canola, or vegetable oil, for cooking; 1/4 cup mayonnaise; 2 tbsp plain Greek yogurt or sour cream; 2 tbsp Dijon mustard; 1 tbsp whole-grain mustard; 2 tsp honey; 1 tsp fresh lemon juice or apple cider vinegar; 1/8 tsp garlic powder; 1/8 tsp kosher salt, plus more to taste if needed; 1 to 2 tsp water, optional, to thin the sauce for drizzling; 4 burger buns, split; 1 tbsp unsalted butter, softened, for toasting the buns; 8 thin slices deli ham, about 6 oz total; 4 slices Swiss cheese, about 1 oz each; 4 large crisp lettuce leaves, such as butter lettuce, romaine, or green leaf lettuce

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes

Quick Ingredients

Chicken patties: 1 1/4 lb ground chicken, 1/2 cup panko breadcrumbs, 1 large egg, 2 tsp Dijon mustard, 1 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp neutral oil
Creamy mustard sauce: 1/4 cup mayonnaise, 2 tbsp plain Greek yogurt or sour cream, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 2 tsp honey, 1 tsp lemon juice, 1/8 tsp garlic powder, 1/8 tsp kosher salt
For serving: 4 burger buns, 1 tbsp unsalted butter, 8 thin slices deli ham, 4 slices Swiss cheese, 4 crisp lettuce leaves

Do This

1. Stir together the creamy mustard sauce and refrigerate while you cook.
2. Mix ground chicken, panko, egg, Dijon, garlic powder, onion powder, salt, and pepper just until combined.
3. Shape into 4 patties, each about 1/2 inch thick and slightly wider than the buns.
4. Butter and toast the buns in a skillet over medium heat for 1 to 2 minutes per side.
5. Cook patties in oil over medium heat for 5 to 6 minutes, flip, and cook 4 minutes more.
6. Top each patty with ham and Swiss, cover, and cook 2 to 3 minutes, until the cheese melts and the chicken reaches 165 degrees F.
7. Assemble with sauce, lettuce, the cheesy ham-topped chicken patty, more sauce, and the top bun.

Why You’ll Love This Recipe

Classic cordon bleu flavor, burger-style: Juicy chicken, savory ham, melty Swiss, and tangy mustard sauce come together in a cozy handheld sandwich.
Weeknight-friendly: You get big comfort-food energy without breading, stuffing, or deep-frying chicken.
Creamy, tangy sauce: The mustard sauce cuts through the richness and makes every bite taste balanced.
Easy to customize: Toastier buns, extra lettuce, spicy mustard, or grilled patties all work beautifully.

Grocery List

Produce: Crisp butter lettuce or romaine leaves, lemon, optional fresh parsley
Dairy & Refrigerated: Swiss cheese slices, plain Greek yogurt or sour cream, unsalted butter, 1 large egg
Meat & Deli: Ground chicken, thin-sliced deli ham
Bakery: 4 burger buns, preferably brioche, potato, or bakery-style sesame buns
Pantry: Panko breadcrumbs, mayonnaise, Dijon mustard, whole-grain mustard, honey, neutral cooking oil, garlic powder, onion powder, kosher salt, black pepper

Full Ingredients

For the Chicken Patties

1 1/4 lb ground chicken, preferably 92 to 93 percent lean
1/2 cup panko breadcrumbs
1 large egg
2 tsp Dijon mustard
1 tsp garlic powder
1/2 tsp onion powder
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp finely chopped fresh parsley, optional
1 tbsp neutral oil, such as avocado, canola, or vegetable oil, for cooking

For the Creamy Mustard Sauce

1/4 cup mayonnaise
2 tbsp plain Greek yogurt or sour cream
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
2 tsp honey
1 tsp fresh lemon juice or apple cider vinegar
1/8 tsp garlic powder
1/8 tsp kosher salt, plus more to taste if needed
1 to 2 tsp water, optional, to thin the sauce for drizzling

For Assembly

4 burger buns, split
1 tbsp unsalted butter, softened, for toasting the buns
8 thin slices deli ham, about 6 oz total
4 slices Swiss cheese, about 1 oz each
4 large crisp lettuce leaves, such as butter lettuce, romaine, or green leaf lettuce

Chicken Cordon Bleu Burger With Creamy Mustard Sauce – Closeup

Step-by-Step Instructions

Step 1: Make the creamy mustard sauce

In a small bowl, stir together the mayonnaise, Greek yogurt or sour cream, Dijon mustard, whole-grain mustard, honey, lemon juice, garlic powder, and kosher salt. Taste and adjust with a tiny pinch of salt or a few extra drops of lemon juice if you want it brighter. If you prefer a thinner, drizzle-style sauce, stir in 1 to 2 teaspoons of water. Cover and refrigerate the sauce while you prepare the burgers.

Step 2: Mix the chicken patty mixture

In a medium mixing bowl, combine the ground chicken, panko breadcrumbs, egg, Dijon mustard, garlic powder, onion powder, kosher salt, black pepper, and parsley if using. Mix gently with clean hands or a fork just until the ingredients are evenly combined. Try not to overwork the mixture, because ground chicken can become dense if mixed too aggressively.

Step 3: Shape the patties

Divide the chicken mixture into 4 equal portions, about 5 oz each. Lightly dampen your hands with water to prevent sticking, then shape each portion into a patty about 1/2 inch thick and slightly wider than your buns. Press a shallow indentation in the center of each patty with your thumb; this helps the burgers cook evenly and reduces puffing in the middle.

Step 4: Toast the buns

Heat a large skillet or griddle over medium heat. Spread the cut sides of the buns with the softened butter. Place the buns cut-side down in the skillet and toast for 1 to 2 minutes, until lightly golden and warm. Transfer the buns to a plate or board. Toasting gives the burger better texture and helps keep the creamy sauce from soaking into the bread too quickly.

Step 5: Cook the first side of the chicken patties

Wipe out any excess crumbs from the skillet if needed, then add 1 tablespoon neutral oil and heat over medium heat until the oil looks loose and shimmers slightly. Add the patties in a single layer, leaving space between them. Cook for 5 to 6 minutes on the first side, without pressing down on them, until the bottoms are deeply golden and the edges look set.

Step 6: Flip, finish cooking, and add ham and Swiss

Flip the patties carefully with a thin spatula. Cook for 4 minutes on the second side, then fold 2 slices of ham onto each patty and place 1 slice of Swiss cheese over the ham. Cover the skillet with a lid and cook for 2 to 3 minutes more, until the cheese is melted and the chicken registers 165 degrees F in the thickest part on an instant-read thermometer. If the cheese melts before the patties are fully cooked, lower the heat slightly and continue cooking until they reach temperature.

Step 7: Rest the patties briefly

Transfer the ham-and-Swiss-topped chicken patties to a clean plate and let them rest for 3 minutes. This short rest helps the juices settle so the patties stay tender. While they rest, pat the lettuce leaves dry so they stay crisp inside the burger.

Step 8: Assemble the Cordon Bleu Burgers

Spread about 1 tablespoon of creamy mustard sauce on each bottom bun. Add a crisp lettuce leaf, then place one chicken patty on top with the ham and Swiss facing up. Spoon another 1 to 2 teaspoons of sauce over the cheese, then close with the top bun. Serve immediately while the patties are hot, the cheese is soft, and the lettuce is still crisp.

Pro Tips

Use an instant-read thermometer: Ground chicken must reach 165 degrees F for safe eating, and a thermometer helps you avoid overcooking it.
Keep the mixture gentle: Mix only until combined. Overmixing can make chicken patties springy instead of tender.
Make patties slightly wider than the buns: They will shrink a little as they cook, so this keeps the finished burger nicely bun-sized.
Dry the lettuce well: Wet lettuce can water down the sauce and make the bun soggy.
Cover the skillet for melting: A lid traps heat and helps the Swiss melt evenly without drying out the chicken.

Variations

Crispy breaded style: After shaping the patties, lightly press each side into an extra 1/2 cup panko breadcrumbs before pan-cooking. Add 1 additional tablespoon oil if needed.
Spicy mustard version: Add 1 to 2 teaspoons prepared horseradish or 1/4 teaspoon cayenne pepper to the sauce for a sharper kick.
Grilled Cordon Bleu Burger: Chill the shaped patties for 20 minutes, brush with oil, and grill over medium heat, about 400 degrees F, for 5 to 6 minutes per side. Add ham and Swiss during the final 2 minutes and cook until the chicken reaches 165 degrees F.

Storage & Make-Ahead

Store cooked chicken patties, without buns or lettuce, in an airtight container in the refrigerator for up to 3 days. Reheat in a covered skillet over medium-low heat for 5 to 7 minutes, or in a 350 degrees F oven for 10 to 12 minutes, until warmed through. The creamy mustard sauce can be made up to 4 days ahead and kept refrigerated. The uncooked patties can be shaped up to 24 hours ahead; place them on a parchment-lined plate, cover tightly, and refrigerate until ready to cook. For the best texture, toast buns and assemble the burgers right before serving.

Nutrition (per serving)